What temperature should ground meats be cooked to in order to eliminate E. coli 0157:H7?

Ground meats should be cooked to a minimum internal temperature of 160°F to effectively eliminate E. coli O157:H7, which is a particularly dangerous strain of bacteria that can cause severe foodborne illness. Cooking ground meat to this temperature ensures that the center of the meat reaches a heat level sufficient to kill harmful bacteria. While some meat products, like whole cuts of beef or pork, can be safely cooked to lower temperatures, ground meats require thorough cooking due to the way they are processed. The grinding process can distribute bacteria throughout the meat, making proper cooking essential for food safety.

The other temperature options do not meet the safety threshold needed to eliminate E. coli O157:H7 effectively. Cooking ground meats at temperatures lower than 160°F may not penetrate deep enough into the meat to destroy these harmful pathogens, potentially leaving the meat unsafe for consumption.